1 small onion cut in half and each half cut in fourths
1 pork tenderloin cut into large bite size pieces
1/3 cup red wine vinegar
2 tablespoons soy sauce low sodium
2 tablespoons worcestershire sauce
1 tablespoon mirin
1 clove garlic minced
2 tablespoons brandy
1/4 cup low sodium soy sauce
2 tablespoons mirin
2 teaspoons sriracha
1 tablespoon worcestershire sauce
1 tablespoon fresh ginger
1/4 cup Kansas city style BBQ sauce
2 garlic cloves minced
Combine pork tenderloin, red wine vinegar, 2 tablespoons soy sauce, 2 tablespoons worcestershire sauce, 1 tablespoon mirin and 1 clove garlic minced in ziploc bag. Marinate for 45-60 minutes.
Thread skewers with orange peppers, red peppers, onions and marinated pork.
Combine brandy, 1/4 cup soy sauce, 2 tablespoons mirin, sriracha, 1 tablespoon worcestershire sauce, ginger, BBQ sauce, and 2 garlic cloves minced in small saucepan. Simmer over low heat until fragrant approximately 10 minutes.
Preheat grill and cook over indirect heat for 4-5 minutes each side. Marinating with the sauce every 2-3 minutes.
Remove from grill and allow to rest covered for 10 minutes. Serve with extra sauce.